Unprocessed Red and Processed Meats and Risk of Coronary Artery Disease and Type 2 Diabetes – An Updated Review of the Evidence
Author:
Publisher
Springer Science and Business Media LLC
Subject
Cardiology and Cardiovascular Medicine
Link
http://link.springer.com/content/pdf/10.1007/s11883-012-0282-8.pdf
Reference61 articles.
1. •• Micha R, Wallace SK, Mozaffarian D. Red and processed meat consumption and risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and meta-analysis. Circulation. 2010;121(21):2271–83. The first systematic review and meta-analysis that assessed relationships between unprocessed red and processed meat consumption and risk of incident coronary heart disease, stroke, and type 2 diabetes. This meta-analysis provided evidence that the effects of meat consumption on cardiometabolic outcomes might vary depending on the extent of processing i.e., whether or not the meat is fresh (unprocessed) or has been processed and preserved for long-term storage, typically by adding high amounts of salt, as well as other preservatives such as nitrates.
2. Mozaffarian D, Wu JH. Omega-3 fatty acids and cardiovascular disease: effects on risk factors, molecular pathways, and clinical events. J Am Coll Cardiol. 2011;58(20):2047–67.
3. Turesky RJ, Le Marchand L. Metabolism and biomarkers of heterocyclic aromatic amines in molecular epidemiology studies: lessons learned from aromatic amines. Chem Res Toxicol. 2011;24(8):1169–214.
4. Mozaffarian D. Chapter 48: Nutrition and Cardiovascular Diseases, in Braunwald's Heart Disease: a Textbook of Cardiovascular Medicine. 2012: Philadelphia.
5. Institute of Medicine of the National Academies, Evaluation of Biomarkers and Surrogate Endpoints in Chronic Disease. 2010.
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